Non Baked Lemon Tart
The right foods can bring our energy back into center, isn’t that amazing? I wanted to create a recipe that had the elements of staying semi warm, using pistachios, and staying cooled down and refreshed but also grounded, there for lemon and then dates. Together, it creates balance giving you energy but also cooled down and relaxed. This recipe is perfect for when Meyer lemons are in abundance and the energetics of the world are a bit overwhelming and “hot.”
Crust:
1 cup raw almonds
1 cup raw pistachios
1 tbl maple syrup
2 tbl coconut oil
1 tsp vanilla extract
1 tsp salt
~ Start with the nuts first and enter them into a food processor with the “S” blade. Let them chop until it looks like flour. Then add the maple, coconut oil, vanilla, and salt. Blend until it starts to stick together. Transfer the crust into a tart pane lined with parchment paper. Feel free to use a pie pan 9” if you don’t have a tart. Start to spread the filling out so it covers the bottom of the pan and start pressing it all together. Let the sides come up a little bit but don’t try to make it reach the top of the pan, the filling is going to cover it all. Once that is finished, stick it in your freezer while you make the filling.
Filling:
3 cups soaked cashews (overnight or at least 3 hours)
Lemon zest of 10 small lemons or 5-6 large
¾ cup fresh lemon juice (I used 10 small lemons) *zest before slicing
1 ½ cups full fat coconut cream (I use the trader joes brand)
4 tbl coconut oil
4 tbl maple syrup
1 tsp vanilla extract
1 tsp lemon extract *optional
1 tsp Turmeric
~ Using the attachment “S”, put the cashews into the food processor. Once it starts to blend, turn blender off for a moment push down the sides with a spatula. Then add all the liquids. Blend and then you are ready to add the rest of the ingredients. Once it’s all combined go ahead and take the crust out of the freezer and transfer the filling into the crust. Spread out with a spatula, it should cover the crust completely and you may have a little left over. With the remainder, you can freeze it in a safe container or maybe fill up ice cube trays for a little sweet dessert. Mine is in a camping mug so my partner can go in the freezer and eat “ice cream” all he wants. The pie should be stored in the freezer and left out for at least 20-30 mins before serving. Feel free to top the pie with chopped pistachios, chamomile flowers, tea rose pedals, etc.